Pork Chops with Sweet-and-Sour Cider Glaze
Recipe GLPR493e144e1ecf5d
Two thick-cut pork rib chops are seared until golden, then braised in a tangy-sweet glaze made from apple cider, brown sugar, cider vinegar, and mustard seeds. The sauce reduces to a glossy coating that perfectly complements the tender, juicy meat. This elegant yet simple dish brings together classic American comfort food with bright, balanced flavors.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 pork rib chops, 1 inch thick (about 1 pound total)
Salt and ground black pepper to taste
1 tablespoon olive oil
1 cup apple cider
1 1/2 tablespoons packed light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon mustard seeds
Directions
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over moderately high heat until shimmering. Once hot, carefully lay the chops in the pan and sear without moving them for about 5 minutes until the bottom is deep golden brown. Flip the chops and sear the other side for about 5 more minutes until golden. The chops should reach an internal temperature of 145°F.
Reduce the heat to medium. Stir together the apple cider and brown sugar in a small bowl, then pour this mixture into the skillet around the chops. Bring to a gentle simmer, then turn the chops over once. Continue simmering uncovered for about 3 minutes, allowing the liquid to reduce slightly. Transfer the chops to a clean plate, being careful to preserve any juices.
Add the cider vinegar and mustard seeds to the skillet. Increase the heat to medium-high and bring to a boil. Stir frequently and scrape the bottom of the pan with a wooden spoon to dissolve any flavorful browned bits. Continue boiling and stirring for about 5 minutes until the sauce reduces to approximately 1/3 cup with a glossy, syrupy consistency.
Return the seared pork chops along with any accumulated juices to the skillet. Reduce heat to medium and simmer for about 2 minutes, turning the chops once to coat them evenly with the glaze. The chops should now reach an internal temperature of 145°F. Serve immediately with the sweet-and-sour cider glaze spooned over the top.
